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Olive Oil Poached Alaska Black Cod with Couscous and Saffron Broth

poached black cod recipe close-up
Poached Black Cod with Saffron and Couscous Recipe photo courtesy of Alaska Seafood

 

Alaska sablefish (commonly known as black cod) is on the menu in top restuarants around the country and the world. It is in very high demand for its rich flavor and for being very high in heart-healthy Omega-3s. Sablefish has even more Omega-3s than wild salmon. Our Alaska Gold Black Cod has the added benefit of being harvested in a sustainable manner from a carefully managed fishery in the clean waters of Southeast Alaska. Much of our sablefish is caught in Chatham Strait. Known for its deep waters, which are where sablefish like to dwell, Chatham Strait is a perfect location for harvesting this delicious fish. This recipe came from Amy Freitag, executive chef at the Harrison in TriBeCa.

 

INGREDIENTS

4 Alaska Sablefish portions (6 oz each)

2 tbsp. extra virgin olive oil

1 onion, medium dice

1 red pepper, chopped

2 stalks celery, small dice

4 cloves garlic, chopped

1⁄2 cup white wine

2 tsp. saffron

6 cups extra virgin olive oil

4 cups chicken, fish, or vegetable broth

2 cups chicken broth

2 cups couscous

Salt and black pepper, to taste

Fresh herb to garnish

 

DIRECTIONS

Method:

In a small stockpot sauté onion, red pepper, celery, and garlic in olive oil until soft. Cook for approximately 10 minutes over medium heat. Once vegetables are soft, add white wine and saffron and cook for 5 minutes until saffron blossoms. Add broth of your preference and simmer for 15 minutes. Strain out vegetables and hold broth aside.

 

In a shallow, high-sided sauce pot heat olive oil over low heat until oil appears wavy. Add sablefish portions into oil after seasoning them with salt and black pepper. Turn the heat to medium and cook for 10 to 12 minutes until fillets are cooked through and very white in appearance.

 

In a separate stockpot, heat 2 cups of chicken broth to a boil and pour over couscous that is in a medium bowl. Cover bowl with plastic wrap. Once all stock has been absorbed, couscous is ready.

 

To Serve: Carefully remove fillet with a slotted spatula and place on top of couscous and ladle hot saffron broth around couscous. Garnish with any fresh herbs of your choice. Recommended garnishes are zucchini and tomato, or any other colorful Mediterranean vegetable.

 

RECIPE COURTESY: Chef Amanda Freitag, The Harrison, and Alaska Seafood.